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Description
Today's enzyme preparations offer significant quantitative and qualitative processing improvements to both the grape juice processor and winemaker. These two factors can result in considerable economic benefits to the processor. Current enzyme use in the fruit juice industry includes not only pectinases, but many other enzyme preparations, some of which include arabinases, cellulases, and hemicellulases. The use of enzymes can offer quantitative benefits in the form of increased juice yields. Some of the qualitative benefits include improved color extraction in red grape varietals, and decreased viscosity. Viscosity reduction enables more efficient must clarification and filtration. These particular improvements in processing have also been observed for several hard-to-press grape varietals. Continuing advances in the type and availability of enzyme preparations will lead to increased use of enzymes in juice processing and related applications.
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